Scrambled Tofu Recipe for Vegan Athletes

What’s up everyone! A few months ago I shared my recipe for the ultimate scrambled ackee breakfast, today I’m going to share with you my favourite way of making scrambled tofu, which contains a little extra protein-kick for all you plant-based athletes out there.

Before turning vegan at the start of this year I used to love a good scrambled egg and would eat it most days sometime in-between breakfast and lunch! It’s taken my a good 10 months but I think I finally have the perfect recipe down for a vegan tofu-based alternative to scrambled eggs.

Not only is this a great vegan alternative to scrambled eggs, I think it’s the superior option for the following 3 reasons:

Plant-based

High in protein

Contains zero cholesterol

Thanks to the combination of tofu and black beans, each serving of this vegan scrambled tofu should serve about at least 20g of plant-based protein. So if anyone ever asks you where vegans get their protein, you can definitely use this scrambled tofu recipe as an example.

I hope you enjoy, and if you have your own favourite way of making scrambled tofu, let me know in the comments!

Sam

Recipe notes

Kala Namak salt can be picked up in Asian grocery stores.

Press as much moisture out of the tofu as you can before cooking. It absorbs the flavour better this way.

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Scrambled Tofu for Vegan Athletes

A high protein scrambled tofu recipe perfect for athletes and fitness enthusiasts following a vegan diet

Course
Breakfast, lunch

Prep Time5minutes

Cook Time5minutes

Total Time10minutes

AuthorSam

Ingredients

3/4tspgarlic powder

1/4tsptumeric powder

1tspkala namak (Indian black salt) or rock salt

1tspground cumin

3tbspnutritional yeast

1tspchilli powder

3tbspsoya milk (unsweetened)or non-dairy milk of your choice

1tbspdairy free butter

2chopped spring onions

300gtofu(press as much moisture out as you can before cooking)

1/2cupblack beanscooked and drained

1tspchopped chives

1tspcrushed black pepper

Instructions

Add all the spices, salt and nutritional yeast to a small bowl. Pour in the soya milk and stir to combine.

Heat a frying pan on a medium-to-high heat. Once warmed up, add the non-dairy butter and allow to melt (do not let it burn.) Add the spring onions to the frying pan and cook for a few minutes until they become fragrant and translucent.

Crumble the tofu into the pan with your fingers. Get most of the big chunks out but down crumble it to dust as it will continue to break down as you cook it in the pan.

Add the black beans to the pan and pour in the spice / milk mix. Stir everything together until completely combined. Reduce heat a little and cook for a further 5-7 minutes, continuing to stir.

Transfer the scrambled tofu onto plates to serve. Season with black pepper and garnish with the chopped chives. I like to serve with avocado, rocket and some good quality bread, toasted on the griddle pan.